These biscuits are fantastic! I've tried several other gluten free biscuit recipes and none compares to this one. At least these didn't come out looking like cookies... uh.. yeah. True story!
Try adding Parmesan cheese, Italian seasonings or cinnamon to change it up for something new.
Now, this recipe said to flatten the biscuits to 3/4" thickness, which I did. I don't think it was necessary, although you may have to increase baking time if you leave them high mounds. I will try that next time. I also added the Parmesan cheese and parsley.
This recipe calls for almond flour/meal and golden flaxseeds, which are very healthy ingredients. They have 8g of protein, 9g carbs, 18g fat and 6g fiber. 200+ calories per biscuits. Yikes! However, they are a FAR cry from the Red Lobster biscuits so at least you're getting fiber, low carbs and protein out of these babies!
AND! My kids liked them too. What more could you ask for? Try these biscuits with the Creamy Chicken and Wild Rice Soup recipe. Excellent accompaniment!
What you need:
1 c. almond meal/flour
1 c. golden flaxseeds
3 tsp. baking powder
4 TB cold butter, cut into cubes
4 egg whites
What to do:
Mix almond flour, flaxseeds and baking powder (and Parmesan cheese if using).
Cut in butter until well blended. Set aside.
In a separate bowl, beat the egg whites until soft peaks form.
Gently fold in egg whites into flour mixture until well blended.
Spoon dough on a baking sheet and flatten to 3/4" thickness. Bake 350 degrees for 15 minutes until golden brown.
Makes approximately 9 biscuits.
Recipe from Wheat Belly Cookbook by William Davis, MD.